AuthorLife and Health NetworkThe bright flavor and herbiness of parsley is too often set aside as a plate garnish. Tabbouleh is a fresh, lemony recipe that highlights the taste of parsley rather than just the look of it.
Ingredients
Instructions
Soak the bulgur in room-temperature water and cover until the bulgur becomes tender, about 30 minutes. Drain well, squeezing out as much water as possible.
Combine the bulgur with parsley, mint, tomatoes, and onion. Whisk the olive oil with lemon juice and toss with the salad. Season with salt to taste.
10 servings ½ cup * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Soak the bulgur in room-temperature water and cover until the bulgur becomes tender, about 30 minutes. Drain well, squeezing out as much water as possible.
Combine the bulgur with parsley, mint, tomatoes, and onion. Whisk the olive oil with lemon juice and toss with the salad. Season with salt to taste.
I made this salad. I made it exactly as the recipe called for. To be honest it is in my opinion way too much parsley. Maybe instead of so much parsley, cut that amount down and add a different green leafy lettuce. Also maybe my onion was just extra strong, but it was a bit too much onion. I’m going to keep this recipe but tweak it a little bit.
Thank you. Shelly.